What are the main ingredients in Chicken, Tomato & Basil Panzanella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Chicken, Tomato & Basil Panzanella?

Calories: 661, Carbs: 77 grams, Fat: grams, Protein: 55.9 grams, Sugar: 12.8 grams, Salt: 1345 grams

How do I prepare Chicken, Tomato & Basil Panzanella?

ALL TOGETHER NOW: Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped capers, the remaining tomatoes, the remaining herbs, the salad leaves, 60ml of olive oil, and seasoning. PACK THE PANZANELLA: Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded chicken and the remaining pan juices. Go and impress your guests, Chef! PICKLED ONION: In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced onion and set aside to pickle. SHREDDED CHICKEN: In a small bowl, combine a generous squeeze of lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving. CRUNCHY CROUTONS: Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.

What should be prepared from my kitchen to make Chicken, Tomato & Basil Panzanella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Chicken, Tomato & Basil Panzanella

Name: Chicken, Tomato & Basil Panzanella
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Sugar/Sweetener/Honey

Work less, Chef! This quick salad is low-effort, but looks absolutely stunning on a table. Tangy pickled red onions, crispy garlic-infused croutons, and succulent shredded chicken dance together on top of a loaded salad featuring baby tomatoes, olives, capers, and fresh herbs. Topped with ribbons of Italian-style hard cheese.

Chicken, Tomato & Basil Panzanella

with garlic sourdough croutons & olives

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Capers
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Thyme
Garlic Clove
Garlic Cloves
Italian-style Hard Cheese
Lemon
Mixed Herbs
Onion
Onions
Pitted Green Olives
Red Wine Vinegar
Salad Leaves
Sourdough Baguette
Sourdough Baguettes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Photo of Chicken, Tomato & Basil Panzanella

Serves 1

PICKLED ONION
In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced onion and set aside to pickle.
SHREDDED CHICKEN
In a small bowl, combine a generous squeeze of lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving.
CRUNCHY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ALL TOGETHER NOW
Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped capers, the remaining tomatoes, the remaining herbs, the salad leaves, 30ml of olive oil, and seasoning.
PACK THE PANZANELLA
Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded chicken and the remaining pan juices. Go and impress your guests, Chef!

Red Wine Vinegar - 5ml
Onion - 1
Lemon - 1
Fresh Thyme - 3g
Free-range Chicken Breast - 1
Sourdough Baguette - 1
Garlic Clove - 1
Mixed Herbs - 14g
Baby Tomatoes - 100g
Pitted Green Olives - 20g
Capers - 10g
Salad Leaves - 20g
Italian-style Hard Cheese - 15g

Download the Recipe

Serves 2

PICKLED ONION
In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced onion and set aside to pickle.
SHREDDED CHICKEN
In a small bowl, combine a generous squeeze of lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving.
CRUNCHY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ALL TOGETHER NOW
Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped capers, the remaining tomatoes, the remaining herbs, the salad leaves, 60ml of olive oil, and seasoning.
PACK THE PANZANELLA
Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded chicken and the remaining pan juices. Go and impress your guests, Chef!

Red Wine Vinegar - 10ml
Onion - 1
Lemon - 1
Fresh Thyme - 5g
Free-range Chicken Breasts - 2
Sourdough Baguette - 1
Garlic Clove - 1
Mixed Herbs - 28g
Baby Tomatoes - 200g
Pitted Green Olives - 40g
Capers - 20g
Salad Leaves - 40g
Italian-style Hard Cheese - 30g

Download the Recipe

Serves 3

PICKLED ONION
In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced onion and set aside to pickle.
SHREDDED CHICKEN
In a small bowl, combine a generous squeeze of lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving.
CRUNCHY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ALL TOGETHER NOW
Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped capers, the remaining tomatoes, the remaining herbs, the salad leaves, 90ml of olive oil, and seasoning.
PACK THE PANZANELLA
Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded chicken and the remaining pan juices. Go and impress your guests, Chef!

Red Wine Vinegar - 15ml
Onions - 2
Lemon - 1
Fresh Thyme - 8g
Free-range Chicken Breasts - 3
Sourdough Baguettes - 2
Garlic Cloves - 2
Mixed Herbs - 42g
Baby Tomatoes - 300g
Pitted Green Olives - 60g
Capers - 30g
Salad Leaves - 60g
Italian-style Hard Cheese - 45g

Download the Recipe

Serves 4

PICKLED ONION
In a small bowl, combine the red wine vinegar and a sweetener. Toss through the sliced onion and set aside to pickle.
SHREDDED CHICKEN
In a small bowl, combine a generous squeeze of lemon juice and the picked thyme. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through and crispy, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the thyme lemon juice. Remove from the pan, reserving the pan juices, and rest for 5 minutes before shredding and seasoning. Toss the shredded chicken through the pan juices before serving.
CRUNCHY CROUTONS
Toss the bread chunks in a drizzle of olive oil, the grated garlic, and seasoning. Return the pan to medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
ALL TOGETHER NOW
Rinse and pick the mixed herbs. Finely slice the picked basil. In a bowl, combine ½ the baby tomatoes, ½ the mixed herbs, and the pickled onion with the pickling vinegar. Scrunch with your hands to make a rough pulp. Mix through ⅔ of the croutons, the drained olives, the chopped capers, the remaining tomatoes, the remaining herbs, the salad leaves, 120ml of olive oil, and seasoning.
PACK THE PANZANELLA
Plate up the panzanella. Scatter over the remaining croutons and the cheese ribbons. Top with the shredded chicken and the remaining pan juices. Go and impress your guests, Chef!